Escalona-García et al. 2016); isolated soy protein and maltodextrin (González et al.
2016); whey protein concentrate, pectin, maltodextrin, and modified starch (Noello
et al. 2016); and chia seed protein isolate and chia mucilage (Timilsena et al. 2016).
There are few recent studies on nanoencapsulation of chia oil also. For example,
Campo et al. (2017) have prepared chia oil nanoemulsion using mucilage extracted
from the chia seed as the encapsulating material and obtained encapsulation efficiency of 82.8% with a particle size of 205 nm. Chia oil nanoemulsions were thermal
stable with improved oxidative stability during storage. Teng et al. (2017) studied
chia seed oil nanoemulsions by using microfluidization and spontaneous emulsification using polysorbate 80 (Tween 80) and sorbitan monooleate (Span 80), sodium
caseinate, or sucrose monoesters as an emulsifier. An area not yet explored well is
the use of proteins derived from chia seeds. As mentioned previously, chia protein
hydrolysates can be used as a functional ingredient, but studies are limited.
11.10 Conclusion
Chia seed has many advantages to be used as a functional food. The major feature of
chia seed is its high content of omega-3 fatty acids, which are related to the
prevention and treatment of various inflammatory diseases, diabetes, CVD, autoimmune diseases, cancer, etc. In addition, the high protein and fiber content of chia seed
is driving new studies in order to use them for diversified food applications.
Although a number of foods containing chia seed are already available in the market,
further studies should be conducted to prove the efficacy of chia seed consumption in
humans.
References
Ali NM, Yeap S, YongHo W et al (2012) The promising future of chia, Salvia hispanica L. J
Biomed Biotechnol 2012:1–9. https://doi.org/10.1155/2012/171956
Alvarado RDI (2011) Caracterización de la semilla del chan (Salvia hispanica L.) y diseño de un
producto funcional que la contiene como ingrediente. Rev la Univ del Val Guatemala 23:43–49
Ayerza R, Coates W (2005) Ground chia seed and chia oil effects on plasma lipids and fatty acids in
the rat. Nutr Res 25:995–1003. https://doi.org/10.1016/j.nutres.2005.09.013
Ayerza R, Coates W (2011) Protein content, oil content and fatty acid profiles as potential criteria to
determine the origin of commercially grown chia (Salvia hispanica L.). Ind Crop Prod
34:1366–1371. https://doi.org/10.1016/j.indcrop.2010.12.007
Baginsky C, Arenas J, Escobar H, Garrido M, Valero N, Tello D, Pizarro L, Valenzuela A,
Morale L, Silva H (2016) Growth and yield of chia (Salvia hispanica L.) in the Mediterranean
and desert climates of Chile. Chil J Agric Res 76:255–264. https://doi.org/10.4067/S071858392016000300001
Battalwar R, Shah V (2015) Incorporation of chia seeds in Fruit Punch, Kheer, Smoothie and its
sensory evaluation. Int J Food Nutr Sci 4:1–4
298
S. S. Fernandes et al.
2016); whey protein concentrate, pectin, maltodextrin, and modified starch (Noello
et al. 2016); and chia seed protein isolate and chia mucilage (Timilsena et al. 2016).
There are few recent studies on nanoencapsulation of chia oil also. For example,
Campo et al. (2017) have prepared chia oil nanoemulsion using mucilage extracted
from the chia seed as the encapsulating material and obtained encapsulation efficiency of 82.8% with a particle size of 205 nm. Chia oil nanoemulsions were thermal
stable with improved oxidative stability during storage. Teng et al. (2017) studied
chia seed oil nanoemulsions by using microfluidization and spontaneous emulsification using polysorbate 80 (Tween 80) and sorbitan monooleate (Span 80), sodium
caseinate, or sucrose monoesters as an emulsifier. An area not yet explored well is
the use of proteins derived from chia seeds. As mentioned previously, chia protein
hydrolysates can be used as a functional ingredient, but studies are limited.
11.10 Conclusion
Chia seed has many advantages to be used as a functional food. The major feature of
chia seed is its high content of omega-3 fatty acids, which are related to the
prevention and treatment of various inflammatory diseases, diabetes, CVD, autoimmune diseases, cancer, etc. In addition, the high protein and fiber content of chia seed
is driving new studies in order to use them for diversified food applications.
Although a number of foods containing chia seed are already available in the market,
further studies should be conducted to prove the efficacy of chia seed consumption in
humans.
References
Ali NM, Yeap S, YongHo W et al (2012) The promising future of chia, Salvia hispanica L. J
Biomed Biotechnol 2012:1–9. https://doi.org/10.1155/2012/171956
Alvarado RDI (2011) Caracterización de la semilla del chan (Salvia hispanica L.) y diseño de un
producto funcional que la contiene como ingrediente. Rev la Univ del Val Guatemala 23:43–49
Ayerza R, Coates W (2005) Ground chia seed and chia oil effects on plasma lipids and fatty acids in
the rat. Nutr Res 25:995–1003. https://doi.org/10.1016/j.nutres.2005.09.013
Ayerza R, Coates W (2011) Protein content, oil content and fatty acid profiles as potential criteria to
determine the origin of commercially grown chia (Salvia hispanica L.). Ind Crop Prod
34:1366–1371. https://doi.org/10.1016/j.indcrop.2010.12.007
Baginsky C, Arenas J, Escobar H, Garrido M, Valero N, Tello D, Pizarro L, Valenzuela A,
Morale L, Silva H (2016) Growth and yield of chia (Salvia hispanica L.) in the Mediterranean
and desert climates of Chile. Chil J Agric Res 76:255–264. https://doi.org/10.4067/S071858392016000300001
Battalwar R, Shah V (2015) Incorporation of chia seeds in Fruit Punch, Kheer, Smoothie and its
sensory evaluation. Int J Food Nutr Sci 4:1–4
298
S. S. Fernandes et al.